This recipe came really out of the blue, I had recently made my Chili Recipe from my Chili Chicken Bread Bowl for hamburgers and fries for dinner that night. My mom made some cornbread for my dad and I was trying to figure out another recipe to share with you, so I made my Cornbread Recipe(which is fantastic by the way! :D). I thought about baking the cornbread on top of the chili, but I wanted to do my little twist on it by baking the cornbread separately. So it's pretty much a deconstructed Chili Cornbread Casserole! I hope that you enjoy this, I know that we did! I present to you the Cheddar Cornbread Topped Chili Bowl!
This recipe requires simple ingredients that you can easily find at your local supermarket! I always try to use ingredients that everyone can find, so that they too can have a chance to participate and make it for their family. Nothing is better than feeding those you love!
THE CORNBREAD
2 1/4 cups of All Purpose Flour
1 cup of Cornmeal
1 1/2 cups of granulated sugar + 4 tablespoons
3 teaspoons of baking baking powder
3/4 teaspoons baking soda
1 teaspoons of salt
a couple dashes of black pepper
1 stick of unsalted butter melted
2 eggs
1 1/4 cups of whole milk
1/2 cup of sour cream
2 teaspoons of vanilla extract
1 cup of Shredded (I used Mild, but feel free to use Sharp, or any shredded cheese you have on hand!) Cheddar Cheese
1. In a large mixing bowl sift together your dry ingredients: flour, salt, sugar, cornmeal, baking powder, baking soda, and lastly black pepper. Once the ingredients are sifted in your large bowl using a whisk give it another stir to ensure that the all the dry ingredients are incorporated evenly.
2. In the same measuring cup as your milk, stir in all the wet ingredients: sour cream, vanilla extract, and the eggs. Stir the milk mixture into your dry ingredients a little at a time making sure to stir each addition, or as best as you can(should be about three intervals) in before pouring the next! Make sure to not over mix your batter! At the end pour in half of the butter into the batter, stir it in, then lightly greased cast iron skillet (yes, make sure to put a little oil at the bottom this gives it a nice crust, so you don't want to skip this step!) then pour the rest of the half of butter into your skillet.
3. Give your batter once that stir through on the sides and at the bottom to ensure that everything is incorporated evenly. Pour the batter into your cast iron skillet (yes, all of it!) scraping the sides and bottom of the bowl. The skillet will seem full, if you are afraid that it might bubble over place another baking sheet at the bottom of the skillet. But it shouldn't bubble over, for the amount of leavening wont cause it to do so. :).
4. Sprinkle the cheddar cheese all over the cornbread batter then bake in a 350 degree oven for 50 minutes, or until golden brown and you stick a fork in the middle and it is cooked all the way through.
CHILI
1 28oz Can of Whole Peeled Plum Tomatoes
1 29oz can of Pinto Beans (keep ¾ cups of juice)
2 cups Chicken stock
2 cups Homemade Marinara Sauce
3 teaspoons tomato paste
2 teaspoon salt or according to taste
1 teaspoon pepper or according to taste
½ teaspoon lemon pepper
1 teaspoon dried oregano
A couple of dashes of ground sage
3 tablespoons chili powder
A couple dashes of paprika
A couple dashes of cinnamon
1. Pour the plum tomatoes into a medium sized pot, go in with CLEAN hands and crush your tomatoes, I like to have chunks of tomatoes! Then pour in your Marinara Sauce and chicken stock.
2. Turn on medium heat, then add in your tomato paste stir that in letting it dissolve. Add in pinto beans and its juice. Let it heat up before adding in all of your spices stir well to make sure that is incorporated evenly. Let simmer for 30 minutes to an hour on medium low heat giving it a nice stir every couple minutes.
3.Make sure to taste for seasonings before serving. (Optional way to serve) Serve the chili in a bowl and top with a sliced of cheddar cornbread, extra cheddar cheese, and sour cream.
- Enjoy!-
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